Cauliflower rice biryani is a fresh and summery twist on vegan vegetable biryani, made with seasonal veggies, spices, green peas, and tons of flavor. Naturally gluten-free, grain-free, soy-free, nut-free, and paleo.
Add the cauliflower to a food processor. Pulse the food processor several times, stopping to stir the cauliflower as needed, until the cauliflower is chopped into small pieces about the size of grains of rice. Set aside.
Mix together all of your spices so that they're ready to go. Warm the olive oil over medium-low heat in a large, wide skillet. Add the onion, chile, garlic and ginger. Stir and continue to cook, stirring occasionally, until the onion is starting to brown, 4-6 minutes.
Add the spices and cook for about 60 seconds until fragrant. Stir in the green peas, mixed vegetables, and "riced" cauliflower. Continue to cook, stirring occasionally, for about 7-9 more minutes or until the cauliflower is cooked through and the other veggies are cooked to your liking.
Reduce the heat to low and fish out the bay leaf from the dish. Stir in the non-dairy yogurt, currants and raisins. Season with additional salt and pepper to taste (I add a good deal more salt at this stage), and additional yogurt if desired. Continue to cook until warmed throughout, and then serve hot.
YOGURT: If you can't access unsweetened dairy-free yogurt, you can also use 1/4 cup plain non-dairy milk with a few teaspoons of lemon juice added; or use 1/2 cup cashew cream with lemon.